John Myers
Ingredients for 1 servings:
- 3 eggs
- 100 g butter or margarine, soft
- 300 g sugar
- 4 packets of vanilla sugar
- 125 g flour
- 2 tsp, leveled baking powder
- 75 ml milk
- 1 pack of pudding powder (vanilla flavor), for cooking
- 300 ml apple juice
- 500 g whipped cream
- 2 packs of cream stiffener
- 1 pinch of salt
- 2 tbsp almond flakes
- 600 g apples
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes
Grease a 26 cm springform pan. Separate the eggs, beat together 100 g fat, 100 g sugar, 1 sachet of vanilla sugar, and a pinch of salt until creamy. Stir in the egg yolks one at a time. Mix the flour and baking powder and stir in alternately with the milk. Spread into the pan. Beat the egg whites and a pinch of salt until stiff peaks form. While continuing to beat, sprinkle in 150 g sugar and continue beating until the sugar dissolves. Spread loosely over the dough, leaving about 1 cm of space around the edges. Sprinkle with the flaked almonds. Bake in a preheated oven (150°C fan/convection oven, 175°C top/bottom heat) for about 30 minutes. Cover after 20 minutes if necessary and let cool. Peel, quarter, core, and dice the apples. Mix together the custard powder and 6 tablespoons of apple juice. Bring the remaining apple juice, the apples, 50g sugar, and 1 sachet of vanilla sugar to a boil, cover, and simmer for about 5 minutes, until the apples are soft but still firm to the bite. Stir in the custard powder and simmer for about 1 minute. Cut the cake base in half horizontally. Place a cake ring around the bottom layer. Spread the apple compote on top and let cool. Whip the cream until stiff, then drizzle in the cream stiffener and 2 sachets of vanilla sugar. Then spread it over the apples. Place the top cake layer on top. Chill for at least 2 hours.
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